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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes
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Fluffy Japanese Cotton Cheesecake Cupcakes feature a light, airy texture that melts in your mouth, combining the rich, creamy flavor of classic cheesecake with the delicate softness iconic to Japanese cotton cheesecake. Perfectly portioned for individual servings, these cupcakes are simple to make with basic pantry ingredients and can be customized with various flavors and toppings for an elegant dessert or casual snack.

Ingredients

Main Ingredients

  • Cream cheese – 250g (room temperature)
  • Eggs – 4 large, separated
  • Sugar – 100g (divided)
  • Milk – 60ml (room temperature)
  • Butter – 30g (room temperature, unsalted)
  • Cake flour – 60g, sifted
  • Cornstarch – 20g, sifted
  • Lemon juice or zest – 1 tablespoon
  • Vanilla extract – 1 teaspoon

Instructions

  1. Prepare Ingredients and Equipment: Bring cream cheese, butter, and milk to room temperature for smooth mixing. Preheat the oven to 320°F (160°C) and line a cupcake pan with paper liners. Carefully separate the eggs, as the whites and yolks will be handled separately.
  2. Make the Cream Cheese Mixture: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the milk, vanilla extract, and lemon juice or zest, mixing continuously to form a rich, smooth base.
  3. Incorporate the Egg Yolks: Add the egg yolks one at a time into the cream cheese mixture, mixing well after each addition. Sift in the cake flour and cornstarch, then gently fold to combine, maintaining airiness and avoiding lumps.
  4. Whip the Egg Whites: In a clean bowl with clean beaters, whip the egg whites until soft peaks form. Gradually add half of the sugar while whipping, continuing until stiff, glossy peaks develop. This step is essential for the fluffy texture.
  5. Combine Mixtures: Gently fold the whipped egg whites into the cream cheese batter in batches, taking care not to deflate the air. Continue folding until the batter is light, smooth, and well combined.
  6. Bake in a Water Bath: Fill the cupcake liners with batter and place the cupcake pan into a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the cupcake liners. Bake for 30-35 minutes or until the cupcakes are lightly golden and spring back when touched.
  7. Cool and Serve: Remove the cupcakes from the water bath and cool completely on a wire rack. This helps set the texture and enhances the flavor before serving.

Notes

  • Use room temperature ingredients for better blending and smooth batter.
  • Fold egg whites gently but thoroughly to keep the batter airy and prevent deflation.
  • Baking in a water bath regulates heat and moisture, preventing cracks and ensuring a silky texture.
  • Do not overbake; remove cupcakes once they are set to keep them moist and fluffy.
  • Keep toppings light to preserve the delicate cupcake texture.

Nutrition

Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake cupcakes, light cheesecake, Japanese dessert, gluten-free cupcakes

Find it online: https://jamescookes.com/fluffy-japanese-cotton-cheesecake-cupcakes/